Anyone fancy ice-cooled fruit cheesecake,
papaya with cassis, yogurt with
honey, ice cream with grain or other
exotic combinations of fruit? GELITA®
RTE-ICE, a new and unique ingredient
for ice cream toppings based on
gelatine and fruit juice, enables such
delicacies to be prepared for the sweet
tooth.
The specialt y product developed by
GELITA – a gel-like and especially delicately
melting ice cream coating for ice
lollipops – has been designated “Product
of the Year 2008” by the committee of the
Food Ingredients South America (FISA)
in Sao Paulo.
Fat-free, hardly any calories
The new product is a result of consumer
requests for new tastes coupled with fewer
calories. Toppings with RTE-ICE contain
no fat and register only 75 kcal/100 g
product. Thus: a portion of 12 g GELITA®
- RTE-ICE topping contains just 21
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kcal.
The syrupy coating covers the whole of the
ice cream and prevents drops forming and
melting whilst being eaten.
The process is as follows: mix RTE-ICE
powder with sugar, water and fruit juice
(or aromas), heat to 90°C and after 10 min
cool to approx. 23°C before immersing the
ice lollipop briefly. A coating is created
that gels in less than a minute.
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